Mechanism of hydrocolloids effect on buckwheat starch gels from interaction and structural perspectives: A comparative study

文献类型： 外文期刊

第一作者： Hu, Weiwei

作者： Hu, Weiwei;Gu, Junchao;Zhang, Zhiguo;Wu, Weicheng;Gu, Junchao;Yang, Kai;Bu, Tingting;Natallia, Komarova

作者机构：

关键词： Tartary buckwheat starch; Hydrocolloid; Properties modification

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）

ISSN： 0141-8130

年卷期： 2025 年 284 卷

页码：

收录情况： SCI

摘要： Controlling the digestibility and gel properties of Tartary buckwheat starch (TBS) has become a central issue for functional foods. The effects of hydroxypropyl methylcellulose (HPMC), guar gum (GG) and Konjac glucomannan (KGM) on TBS from the interaction and structural perspectives were studied. Three hydrocolloids increased the peak, trough and final viscosity of TBS in a concentration-dependent manner. Dynamic frequency sweeps and flow state tests indicated that the TBS-hydrocolloid systems exhibited gel-like behaviour, and TBS-HPMC was more thixotropic than the other systems. The addition of hydrocolloids significantly enhanced the hardness and chewiness of the TBS gels. The structural analyses revealed that hydrocolloids did not affect the functional groups or crystalline structure of TBS, but did improve the orderliness of the systems. The interaction mechanism confirmed that hydrogen bonds and electrostatic forces are the main forces in the formation of HPMC and TBS-KGM gels; while hydrogen bonds are dominant in TBS-GG gels. Moreover, HPMC, GG and KGM can each delay starch hydrolysis to some extent, with a hydrolysis rate varying from 78.66% +/- 2.81 % to 44.8% +/- 0.35% at three addition levels. The results can provide both theoretical and practical insights into the glycaemic control of starch and TBS-based jelly foods production.

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